Deb's 50th BDay Bash

I was born January 26, 1963. Thank you to everyone for their fabulous BDay wishes. I am blessed with a soul mate, who I have now known half my life, 2 amazing boys and days filled with a love that carries me through the happy and challenging times.

Beans & Herbs Perfect Fresh Appetizer

This appetizer is easy, fresh, healthy and tastes great! Perfect for an afternoon nosh

Appetizer - Fresh Herb & Bean Dip

Equipment: Large bowl

Servings: 8-12

Ingredients

1 19 oz can cooked white kidney beans, drained, rinsed ( 1 cup)

2 cloves garlic

Zest & juice from 1 lemon (1Tbsp zest, 1 Tbsp juice)

¼ tsp cayenne pepper

½ tsp salt

2 Tbsp olive oil

1/3 cup packed fresh herbs, flat leaf parsley or basil or favorite delicate herb

French Stick / Fresh Veggies / Crackers

Order of Events

1. Put all ingredients into a food processor or blender and blend until mixed through.

2. Put dip into a serving bowl and rest in the fridge 1 hour before serving.
3. Enjoy!

This Weekend, One Pan Oven Pancake

One Pan Oven Baked Pancake

Equipment: 12 inch skillet preferably cast iron

Preheat oven: 400 F

Baking Time: 20 minutes

Servings: 4-6

I  adore one pan pancakes because they are so easy. My fabulous sister in law, Kathleen, flaming red hair, touched with grey now, and a fiery, warm personality to match introduced them to my future husband and I when we arrived in California to introduce him. She grew up in California calling them Dutch Babies. Last summer when we were entertaining 11 family members in our little mountain kitchen and I was over whelmed with yet another breakfast, Kathleen stepped in and made Dutch Babies to everyones salivating delight. I watched, thankful with the respite, drank coffee and jotted down the recipe she lovingly keeps in her head.  Here it is. Just as perfect on a wintery, cold morning in January.

Ingredients

1 large firm ripe pear, peeled, cored, sliced thin

1 lemon, finely grated, juiced

4 large eggs, room temperature

¾ cup whole or 2% milk

1 tsp vanilla

¼ cup sugar

½ tsp salt

2/3 cup all-purpose flour

3 Tbsp unsalted butter, in 3 slices

Order of Events

1.      Position rack in the centre of the oven and preheat to 400F. Preheat the iron skillet on low on the stovetop.

2.      In a bowl toss the pear slices with the lemon juice and set aside.

3.      With an electric mixer beat the eggs on high speed until thick and frothy, about 3 minutes.

4.      Reduce speed to low and add grated lemon zest, milk, vanilla, sugar and salt.

5.      Sift in the flour and mix on low until combined.

6.      Increase skillet temperature to medium, add the butter and when it begins to foam, add the pear slices, turn pear to coat with butter and arrange in a single layer.

7.      Pour the batter evenly over the pears and transfer the skillet to the oven. Bake until the pancake has risen, set in the middle, and evenly browned top and bottom, 18-20 minutes.

8.      Serve with your favorite topping, icing sugar, maple syrup, jam, yogurt, crème fraiche or your favorite.

Kitchen Gossip

Other firm ripe fruit would also work in this pancake. Very ripe and juicy fruits would prevent the pancake from setting properly.